home cooking

[deletedaccount]

wow that is random do you shop blinfold

 

Pretty much. I buy whatever is on offer and eat that

 

That said, kale and cabbage are pretty good alternatives to the weird leafy green veg they use in Lao, and bratwurst is very similar to the pork balls you sometimes find over there.

[Lady Muck]

Pretty much. I buy whatever is on offer and eat that

 

That said, kale and cabbage are pretty good alternatives to the weird leafy green veg they use in Lao, and bratwurst is very similar to the pork balls you sometimes find over there.

 

I still have not managed to identify or find the green chopped veg I get in my chow fan (fried rice) in China.

 

Like Ange we rarely eat out, but we don't really miss it either.

 

I did change the way I cooked a bit when I moved onboard, I don't make stock anymore because even on a low heat I'm not sure how long a gas bottle is going to last if I have something simmering for four hours at a time. I only bake spuds in the SF stove, again, gas use. Also I don't deep fry, anymore, seems like an accident waiting to happen, hot oil and wooden cabin.

 

I have a folding sack truck with a shopping trolley bag on it, means I can transport very heavy shopping for miles down a towpath and it's still as light as a feather. We go to Costco once a month, we take the boat and moor next to the retail park by the North Circular so it's only a short walk and buy food such as wine and deli type stuff as it's so much cheaper there and then we top up with food weekly.

When we were on the move this summer, I used Google Earth and the supermarkets list on narrowboat world so I could plan grocery stops that weren't too far from the canal.

[Naughty Cal]

We are a little limited with the cooking facilities on the boat. We only have 2 burners and a grill, but we still cook some great home cooked meals on board. Chilli is one of my favourite easy dishes to cook on board. So yes we do cook different dishes to what we would have at home but still use fresh ingerdients to cook with. Curry tonight i belive. Cant wait.

[number four]

to site crew

i saw the multy post and asume you have removed them but there was some new stuff to that has now disapeard

[NB Alnwick]

I find this question rather odd. The boat is my home. I cook exactly as much as I did when I lived in other forms of 'home'

 

Hear, Hear,

 

We are just the same - in fact we probably do more on the boat because shops where we can buy ready made items are not always convenient.

[number four]

Hear, Hear,

 

We are just the same - in fact we probably do more on the boat because shops where we can buy ready made items are not always convenient.

 

thats a contradiction. by your own admision you cook more!

 

and its only part or the op so for those who do exactly the same (i dont belive they exist if they are truley honest)

what is that, what do you cook etc.

dont make asumptions the question was asking for gidence or advice i am merley intrested thats all.

Edited November 11, 2009 by number four

[NB Alnwick]

thats a contradiction. by your own admision you cook more!

 

Oh no it isn't . . .

[Naughty Cal]

Well tonight we have rib eye steak (my favourite) with fried onions , potatoes and mushrooms, grilled tomatoe, carrots, sprouts, brocolli and cauliflower.

 

Not bad for two rings and a grill

 

Tomorrow looks like being chicken wrapped in bacon served with pasta in a cheese, bacon and mushroom sauce (home made) with a selection of vegetables.

[number four]

Oh no it isn't . . .

 

pantomime season again at least it will be easter soon

 

Well tonight we have rib eye steak (my favourite) with fried onions , potatoes and mushrooms, grilled tomatoe, carrots, sprouts, brocolli and cauliflower.

 

Not bad for two rings and a grill

 

Tomorrow looks like being chicken wrapped in bacon served with pasta in a cheese, bacon and mushroom sauce (home made) with a selection of vegetables.

 

mmmm sounds nice do we have a recipe thred?

last night :fresh tuna peperd and pan fried with pear and wallnut salad.

tonight: lamb filet tangeen(sort of) with couscous.

 

dam now im hungrey

[O'Mali]

I do all the cooking from scratch.

 

You should try making Falafels. They are easy peasy and very good for you.

 

Chick peas (I always buy dried and soak them) boiled

Fry off onion and loads of garlic.

Let the above go cold.

Add to blender with…

A little flour

Salt

Pepper

Coriander

Parsley

Greek Basil.

Olive oil.

 

Make into a course pulp.

Roll into balls.

Shallow fry in olive oil.

 

Serve with some nice dips and some of that ‘fire in a bottle’ pepper sauce.

 

Wenchy loves my hot spicy balls.

[number four]

I do all the cooking from scratch.

 

You should try making Falafels. They are easy peasy and very good for you.

 

Chick peas (I always buy dried and soak them) boiled

Fry off onion and loads of garlic.

Let the above go cold.

Add to blender with…

A little flour

Salt

Pepper

Coriander

Parsley

Greek Basil.

Olive oil.

 

Make into a course pulp.

Roll into balls.

Shallow fry in olive oil.

 

Serve with some nice dips and some of that ‘fire in a bottle’ pepper sauce.

 

Wenchy loves my hot spicy balls.

 

 

im sorry but you cant of read my sister post on kitchen equipment

i have been told in no unsertain terms that no way can i have a blender on a boat.

now go and wash your mouth out.

 

always wonderd how to mare falafels thanks for that.

i have been told my home made meat balls are the dogs B%%% not worked out if thats a good thing?

[Naughty Cal]

Blenders!!!!!

 

Some of us are not blessed with huge galleys

[O'Mali]

im sorry but you cant of read my sister post on kitchen equipment

i have been told in no unsertain terms that no way can i have a blender on a boat.

now go and wash your mouth out.

 

always wonderd how to mare falafels thanks for that.

i have been told my home made meat balls are the dogs B%%% not worked out if thats a good thing?

On the subject of balls, try my recipe above but with…

 

Minced lamb.

Add raw risotto rice to the mix.

Cook it tomatoe sauce slowly.

mmm

 

 

Blenders!!!!!

 

Some of us are not blessed with huge galleys

You could have one of those little hand held ones and it could double up as a trolin motor of little cal

[nb Innisfree]

On the subject of balls, try my recipe above but with…

 

Minced lamb.

Add raw risotto rice to the mix.

Cook it tomatoe sauce slowly.

mmm

 

 

You could have one of those little hand held ones and it could double up as a trolin motor of little cal

 

They can also double up as a macerater for the contents of cassettes

[Naughty Cal]

You could have one of those little hand held ones and it could double up as a trolin motor of little cal

 

 

NORTY BOY

 

They can also double up as a macerater for the contents of cassettes

 

 

but

 

[O'Mali]

NORTY BOY

"I've stopped drinking water .... I have seen what it does to the bottom of our boat!"

 

You can talk!

 

Love it!

[Naughty Cal]

Having seen what it does to the bottom of ours i am anever drinkinh it again.

 

Photos to follow

[O'Mali]

Having seen what it does to the bottom of ours i am anever drinkinh it again.

 

Photos to follow

You do know that Gin and Bud do contain some water though?

[Naughty Cal]

You do know that Gin and Bud do contain some water though?

 

 

not enough of the wrong king to give you a hang over though

[Tullz]

Although we are only on a hire boat for a couple of weeks I made sones as soon as we got under way. Saturday eve was steak and kidney pie with mash and purple sprouting.

Made soup from ham hock and butternut squash for lunch Sunday

dinner was pork chop dauphinoise potatoes with carrots cooked in orange juice

last nite was pasta with homemade pesto, spinach salad with avocado blue cheese and hot bacon

Moored at Nantwich so got pheasant and chicken from the Market.

The former will be made into a casserole.

Must admit was tempted by several nice real ale pubs.

 

seem to do more cookin on the boat than at home

 

Tullz

off to do lunch

[Naughty Cal]

When we are away on Cal we rustle something up most days. We rarely eat out when on a proper holiday, weekends however are a different matter, (still fuming about the £65 bill from the chinese restauant at the weekend )

[nb Innisfree]

Although we are only on a hire boat for a couple of weeks I made sones as soon as we got under way. Saturday eve was steak and kidney pie with mash and purple sprouting.

Made soup from ham hock and butternut squash for lunch Sunday

dinner was pork chop dauphinoise potatoes with carrots cooked in orange juice

last nite was pasta with homemade pesto, spinach salad with avocado blue cheese and hot bacon

Moored at Nantwich so got pheasant and chicken from the Market.

The former will be made into a casserole.

Must admit was tempted by several nice real ale pubs.

 

seem to do more cookin on the boat than at home

 

Tullz

off to do lunch

 

You sound like my kind of woman

[Jo_]

If I cook at home and take it down to the nb at the weekend, does that count?

 

My reasoning is that it frees up valuable chatting with the boaty neighbours time and messing around time when all I have to do is reheat and dish up!! AND it saves all the prep. mess in the nb, stops me getting in a fussy stompy mood trying to get things right in 2" square galley, has me calm and relaxed when my OH appears from work ..... and - for him - that HAS to be the big bonus!!

[Tullz]

You sound like my kind of woman

There's an nb Innisfree moored just up from us just outside Nantwich is that you?

And for the comp

 

Tullz

off to give the poached pears in red wine a prod

[larkshall]

I do have a pasta maker and intend at some point to have a go at making my own, but haven't got round to it yet (though the ready made stuff is very cheap)

 

I make my own pasta sauce 99% of the time - I find shop bought sauces too salty

 

We're hoping to forage for some of our food next year but haven't tried it yet (apart from berries of course). We've got a couple of books about mushrooms but haven't had the confidence to eat any that we've found so far- the consequences of getting it wrong can be rather unpleasant!

 

 

Fungii, Take great care about this.. When I learnt many years ago (over 40), I was fortunate enough to know a specialist, I went out with her many times. I strongly suggest going out with someone who knows, I hear there are now people who will teach you the craft on a fee paying basis.